Tempura prawns with chipotle mayonaise
Deliciously fried prawns in a crunchy tempura coating served with a creamy and spicy chipotle mayonaise
Ingredients
- 8 to 12 big gambas you can either use fresh or frozen ones
- 8 tbsp good mayonaise or check HERE for a recipe of DIY Mayonaise
- 2 chipotles right from the adobo sauce diced up very fine (if you want to crank up the heat just add more chipotle to taste)
- 75 gr flour to dust the gambas
- oil for frying the gambas
- For the tempura batter:
- 1 50 gr 1 cup flour
- 250 ml 1 cup sparkling, icecold water
- 1 egg
- salt n peppa
Instructions
- Defrost the gambas (in case of frozen ones) and peel them. Remove poopshoot and then heat oil in a wok or deepfrying pan to frying temperature (180°C)
- Meanwhile mix the ingredients for the batter until you got a light and airy batter. The batter stays a little watery.
- Lightly dust the gambas with the remaining flour and then whip them through the batter. Deep fry until golden and crisp for about 2 to 3 minutes. Then let them drain on some paper towel.
- Mix the thinly sliced and diced chipotle through the mayonaise and serve the crunchy gamba's with this delicious dipsauce on the side